When pan-frying pork chops, the general guideline is to cook them for about 7 minutes on each side over medium-high heat until they are cooked through and nicely browned
. For thinner chops, frying for about 3-4 minutes per side is usually sufficient, while thicker chops (around 1 inch thick) may require up to 7 minutes per side
. The internal temperature should reach at least 145°F (63°C) to ensure they are safely cooked
. If you are breading the pork chops with flour or a seasoned coating, fry them in hot oil (around 350°F) for about 4-5 minutes per side until golden brown and crispy
. After frying, let the pork chops rest for a few minutes to retain their juices before serving
. In summary:
- Pan-fry pork chops about 7 minutes per side on medium-high heat for unbreaded chops
- For breaded or thinner chops, fry 3-5 minutes per side until golden and cooked through
- Ensure internal temperature reaches 145°F (63°C)
- Let rest a few minutes after frying before serving
This approach yields juicy, flavorful pork chops with a nicely browned crust.
